| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed to wash dirty dishes and removed single use gloves. Employee did not wash their hands before moving on to food utensil handling and containers of prepared cut fruit. |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Cut watermelon, cut strawberries and cut cantaloupe, in large plastic containers at preparation were observed to have internal temperature between 47 to 52 degrees F. Slice watermelon at the retail display case were observed to have internal temperature of 50 to 52 degrees F. |
Person in charge voluntary discarded the foods referenced in the trash at the time of inspection. |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Facility is taking ambient temperature watermelon and cutting into cubes and placing cut fruit in single use plastic containers. Facility is stacking cut fruits two containers high, and containers have tight fitting lids. Discussed proper cooling methods with facility. |
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Priority Foundation (PF) |
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